Stir in wine and beef broth, work up any brown bits from the bottom. Return meat to the pot. Twist lid to seal.

Select MANUAL function and set timer for 70 minutes. Allow to naturally depressurize.

Remove brisket from pot; tent with foil and allow to rest. Switch pot to SAUTÉ function; allow sauce to reduce. Use an immersion blender to puree vegetables if desired. Slice brisket against the grain, serve with sauce.

Refrigerate leftovers.

Tip: If making for Passover double check all your ingredients are Kosher for Passover.